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Farm Share Week 17 (Sept 26-29, 2018)

Hello from Holland!

Father and son check out the varieties of one of their favourite crops-kale!

 

The littlest farmer looking at the different carrot varieties.

We’ve spent just over a week here and we finally got to do a farm visit to the farm of one of our seed producers, Beyo. It’s cool to see some of the Dutch culture applied to farming. I love the “less is more” vibe I am experiencing here. The homes here are smaller, people travel less, enjoy tea with friends more, and space is used efficiently. Although we already grow cucumbers in a similar way, I loved seeing the pepper plants growing vertically. They look quite happy!

The food here consists of a lot of bread and very delicious cheese, though I have seen a beautiful assortment of vegetables and fruits in the open air markets we have gone to in a few different towns.

Fall is in the air and Thanksgiving is just around the corner, so I thought it was time to give you a gorgeous little pumpkin to add some hearty flavour to your dishes. No, you do not have to make pie! Pumpkin has a place on your dinner menus too! Here is a recipe idea for you. I can’t wait to dig into some pumpkin when I get home. Feel free to add peppers, greens and other veggies to this dish. To make the pumpkin puree, all you have to do is cut the pumpkin around the middle (using a large, sharp knife), scoop out the seeds (save for making a snack), and place halves facedown on a baking sheet and bake for about an hour at 400 degrees. Then scoop the flesh out of the skin and put in your blender. Blend until smooth. Voila! Pumpkin puree!

I should warn you, a few of the items below may have been changed based on availability. Each week I start with a plan, but nature can be surprising and sometimes a Veggie grows more quickly or slowly than I had planned. I hope you can embrace nature’s surprises along with me 🙂

Half
Pumpkin
Pepper squash
Leeks
Eggplant
Red peppers
Field tomatoes
Green or red kale
Red leaf lettuce
Parsnips Alt carrots
Spanish onions

Whole
grape tomatoes
celery
beets
parsley
green beans
Swiss chard

bananas
pears
blackberries
silken apples
kiwi

Have a simple and beautiful week!

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Farm Share Week 17 (Sept 25-27, 2013)

Welcome to fall!

We’ve had a brisk start to the week but some lovely 20-degree highs complete with sunshine are in the forecast. That’s some ideal fall growing weather! It’s also Organic Week, a time to celebrate all things organic. How do you plan to celebrate? With 2 small children, I can’t see myself traveling to a special event, but I think I can use one of the most powerful tools for change in our possession- our wallets. See, we can talk about organics, which is good, but purchasing organics shows that we value ecologically-produced items enough to purchase them, even if it costs us extra. Changing to everything organic may be a daunting task for you, and so it is for most of us. Why not make a small change in the right direction? You are clearly supporting organic by investing in a Farm Share.

What`s next?

Try purchasing something new organically that you have always purchased conventionally before. I find organic yogurt is pretty affordable, for instance. I can buy the Saugeen County brand, a whole litre tub, for $4, or just over. Also, you could ditch some chemical cleaning products. Vinegar really does work so well, and heated and combined with Dawn dish soap it makes a great tub cleaner. Baking soda and water works great on electric stove tops. This is one area where your disdain for chemicals will actually save you money (money that can help you purchase organic food ;). I am dying to try making my own dishwasher pucks or detergent. See this link for a recipe: http://thethriftycouple.com/2013/03/26/homemade-natural-dishwasher-detergent-easy-effective-healthy-and-only-05-per-load/

So, on to the veggie line-up. It`s stunningly colourful this week!

Half

  • rainbow carrots (they`re finally here!)
  • red beets
  • pepper squash
  • red cabbage
  • red radish
  • baby bokchoy
  • red leaf lettuce
  • grape tomatoes (from the greenhouse, all other tomatoes bit the dust with frost)
  • assorted sweet bell and sheppard peppers
  • sweet corn (grown by Kawartha Organics, Mennonite growers in Lindsay. Normally everything is grown by us but this week I was having a tough time getting all the items I needed and we had an abundance of local, organic corn)

Whole

  • rainbow carrots (they`re finally here!)
  • red beets
  • pepper squash
  • red cabbage
  • red radish
  • baby bokchoy
  • red leaf lettuce
  • grape tomatoes (from the greenhouse, all other tomatoes bit the dust with frost)
  • assorted sweet bell and sheppard peppers
  • sweet corn (grown by Kawartha Organics, Mennonite growers in Lindsay. Normally everything is grown by us but this week I was having a tough time getting all the items I needed and we had an abundance of local, organic corn)
  • fennel
  • celery
  • cilantro
  • green leaf lettuce
  • red swiss chard
  • green bell peppers

Recipes:

Are last week`s turnips still hanging out in your fridge? One of the hardworking staff packing your box suggests mashing it with beets to offset the bitter taste.

Turnip-Beet Mash

Directions

1. Roast beets with tops removed for 45 mins in the oven. Remove skins from cooked beets. Meanwhile, remove tops from turnips, clean, peel and chop and boil until tender. Mash beets and turnip together and season to taste. Experiment with different amounts of beet and turnip to see what you like best.

Hope you enjoy this week`s harvest!

 

 

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Farm Share Week 17 *Thanksgiving!

Cilantro: adds some zing to Mexican, Thai and Indian dishes, along with loads of vitamin C.

First of all, apologies for missing my post last week. My country internet has been making it an extremely slow task.

Your week 16 list was:

Half Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine
-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant

Whole Share
-cilantro
-assorted tomatoes (*sigh- the last of the tomatoes)
-celery
-romaine

-spinach
-rainbow carrots
-delicatta squash
-watermelon
-coloured sweet peppers
-eggplant
-green kale
-green onions or garlic chives
-green leaf lettuce
-leeks

If the cilantro is still sitting in your fridge without any plans of what to do with it, it’s great to jazz up a salad, in a fresh salsa, or in Thai, Mexican or Indian cuisine. I used my whole bunch for cilantro peanut noodles (recipe at www.food.com/recipe/peanut-cilantro-noodles-172604)

But onto Week 17, Thanksgiving! I love this holiday, as it always brings my families together and involves an indulgent feast of plenty. As you gather with your family, or even if you don’t, do everything in Thankfullness. Just check out the array of foods before you- we are rich like few other nations in the world. Doing loads of dishes? Be thankful for the family that created the dirty dishes, and the blessing of having so many. Take a walk outside and enjoy the vibrant colours of fall alongside the crispness of the air. I am always enamoured with the way the world is lit up before and after sunset, highlighting everything with a golden glow. Also consider, is there someone who is far from family that will be spending Thanksgiving alone? What’s one more mouth to feed, and I’m sure a new face will enliven the dinner conversation.

Now to your week 17 list:

Half Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery

Note: I wanted to give everyone squash again, but I ran out of room in the box. Look for some next week.

Whole Share
-fresh sage (very delish in stuffing or to season the bird itself)
-pie pumpkin
-rainbow carrots
-carrots (we doubled up this week for your large gatherings)
-romaine lettuce
-black kale (see dressing recipe below)
-leeks
-green cabbage
-celery
-red kale (see Kale salad recipe below)
-sweet peppers
-eggplant
-oregano or green onions
-spaghetti squash
-hot peppers
 
Dressing With Turkey Sausage, White Beans and Kale (from Fresh Juice Magazine, October 2012)

I got excited about this stuffing recipe with black kale, fresh sage, oregano and celery! Much of your box was inspired by this receipe. Perfect for Thanksgiving.

Ingredients
1 cup uncooked spelt (I’m sure wheat bulgar or quinoa could substitute if you don’t have any)
10 cups cubed day-old whole grain bread
140g thickly sliced pancetta, diced
170g extra lean turkey sausage, casings removed
2 yellow onions, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbsp. each fresh sage and oregano
5 cups coarsely chopped black kale
1 cup sodium reduced chicken broth
1 1/2 cups diced tomatoes
1 cup sodium reduced canned navy beans
1/4 tsp. each sea salt and freshly ground pepper
1/2 cup freshly grated parmesan cheese

Directions
1. In medium saucepan, bring spelt and 4 cups water to a boil. Cover, reduce heat to low and simmer until tender, about 25 mins. Drain.
2. Meanwhile, on 2 baking sheets, arrange bread on single layer. Toast at 300 degrees until crisp, about 20 minutes. Transfer to large bowl.
3. Heat large, nonstick skillet over medium-high heat. Add pancetta; fry, stirring frequently, for 2 minutes. Add sauage and cook, breaking up sausage, until pancetta is crisp and sauage is golden brown, about 5 minutes. With slotted spoon, transfer [ancetta and sauage to paper-towel lined bowl to drain. Discard excess fat in skillet.
4. In skillet, stir together onions, celery, garlic, sage and oregano. Cook, stirring frequently, until onions are translucent, about 8 mins. Scrape over bread.
5. In skillet, stir together kale and broth. Cook, stirring frequently, until kale is just wilted, about 2 minutes. Scrape over bread mixture.
6. Stir pancetta mixture, spelt, tomatoes and beans into bread mixture. Season with salt and pepper if desired. Scrape into 13×9 inch pan, sprinkle with parmesan and cover with foil.
7. Bake at 400 for 20 minutes, uncover and bake until top is crisp and dressing is hot, about 10 to 15 minutes.

Bon appetit!

Psychedelic Kale Salad (from Fresh Juice Magazine, October 2012)

Ingredients
6 to 7 cups chopped red kale
1/3 cup chopped sugar snap peas
1/3 cup dried cherries
1/4 cup lemon juice
3 tbsp. olive oil
1 1/2 tsp. umami paste
1/3 cup slivered almonds, toasted.

Directions
1. In large bowl, combine kale, peas and cherries.
2. In seperate bowl, whisk together lemon juice, oil and umami paste. Toss with kale mixture to coat.
3. Top with almonds just before serving.

This week, choose to overlook the hangups and headaches and focus on the blessings around you. I bet you won’t have to look far!

Jennifer

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Box Contents Week 17 – Farmshare 2011

Hello everyone!

This has been one of the warmest falls in my recent memory – no real frost has hit the farm yet and we are supposed to have at least another week of it. I hope you are all able to enjoy it.

I included a pie pumpkin in case anyone is the designated pie-maker in their family. However, you can put pumpkin in many other things like muffins or even pumpkin-spiced lattes. If you really want to be efficient you could even toast and season the seeds for a snack. If all else fails, just stick it on your porch and you’ll instantly look more festive.

Also, for the first time ever, we have apples! The trees are now 3 years old (the first ones we planted), and just starting to bear nicely.

As organic apples have a lot of pests and diseases to fight off, they are not the waxy, photo-ready conventionally grown ones you see in the grocery store. They do have marks here and there, but I trust that you will appreciate the natural goodness of the apples without all the heavy sprays. The red ones are red delicious – good for snacking, and the green/red ones are best for baking.

We are truly blessed with an abundant (and longer) harvest season and a wonderful free land to live in. I hope everyone casts their vote this Thursday.

Enjoy and have a wonderful Thanksgiving.

Half Share
-eggplant
-rainbow carrots
-red beets
-romaine lettuce
-green leaf lettuce
-red and green sheppard peppers
-pie pumpkin
-butternut squash
-red delicious or baking apples
-rainbow or red swiss chard

Whole Share
-eggplant (recipe for quick stuffed eggplant)
-rainbow carrots
-red beets
-romaine lettuce
-green leaf lettuce
-red and green sheppard peppers
-pie pumpkin (one of my favourite pumpkin pie recipes! ~ Heather)
-butternut squash
-red delicious or baking apples
-rainbow or red swiss chard
-celery
-brussels sprouts
-radishes
-kale (red or black)
-oregano
-green onions

Have a good one,
Jennifer

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Week 17 – Summer 2010

Hello everyone!

We are getting down to the last couple of weeks here and it is getting to be more of a challenge to inject some variety into your Farmshare boxes. However, just as many varieties of veggies are fading away, the brussels sprouts are just coming ready. I included a whole stalk in your box because they look so interesting on the plant. Before coming to the farm I had only ever seen brussels sprouts frozen in a bag. So, if you have kids, make sure they check out the plant for a little agriculture education.

Also, this week I added some pie pumpkins. Contrary to the name, there are lots of other things you can do with pumpkin that don’t involve pastry-making. I made pumpkin pancakes (recipe) the other day, my sister-in law made some delicious pumpkin muffins with bursts of cranberry (recipe) and you can also make squares or even first course items like soup. They are in the squash family after all.

I think I must be in the thanksgiving mood because I put an extra item in your boxes this week without realizing it. No wonder I has such difficulty closing them!

Anyways, I would love to offer you a wonderful Thanksgiving where I hope you enjoy your family and friends and of course good food alongside.  Remember, the farm store is open Fridays and Saturdays from 10-6 for your last-minute shopping (lots of squash, carrots, beets, pumpkins and even jams if you do Thanksgiving brunch).

Happy Thanksgiving!

Jennifer

Half Share

Whole Share